Vegetarian Pad Thai

Vegetarian Pad Thai

Who doesn’t enjoy a tangy, moderately spicy noodle dish loaded with veggies?  This is a very simple Pad Thai recipe, which thankfully uses common household ingredients!  Be careful to not over-cook the rice noodles, as you want them to remain firm and a little chewy.  You can also feel free to use bean sprouts instead of the snow peas for a more traditional recipe.  Try tossing in some shrimp or chicken for a non-vegetarian alternative!


Prep time: 20 minutes

Cook time: 15 minutes

Serves: 4



16oz rice noodles (1/4 inch wide)

1.5 cups snow peas



3 tbsp fresh lime juice

3 tbsp Ketchup

1tbp brown sugar

¼ cup low sodium soy sauce or fish sauce


3 tbsp vegetable oil

2-3 garlic cloves, minced

1 ½ tsp crushed red pepper flakes

2 cups grated carrots

4 large eggs, lightly beaten with a pinch of salt

1/4 cup chopped peanuts

1 medium white onion, chopped

Chopped cilantro to garnish

Sliced lime to garnish



  1. In a covered pot, bring the water to a boil.  Blanch snow peas by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds.  Set aside to drain well.
  2. In separate pot of boiling water, add rice noodles, cook for 3-5 minutes, until tender but firm.
  3. Drain the cooked noodles, rinse them under cool water, and set them aside to drain well.
  4. In a small bowl, mix together the sauce ingredients.
  5. In a large skillet, heat oil over medium heat and add garlic and red pepper flakes for less than one minute.  Then stir in onion and grated carrots and stir-fry for 1 minute.
  6. Push the carrots to the sides to make a hollow in the centre.  Pour beaten eggs into the centre and quickly scramble them.
  7. When eggs are firm, add the sauce mixture and stir to combine ingredients.
  8. Add the drained rice noodles and snow peas and peanuts to skillet, and toss to distribute sauce and ingredients.
  9. Serve your Pad Thai sprinkled with chopped cilantro and a slice of lime.